Meatball Vegetable Soup Recipe

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My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.—Phyllis Miller, Hunta, Ontario

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Meatball Vegetable Soup Recipe

Prep: 20 min. Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 egg, lightly beaten
1/2 cup small bread cubes
3/4 cup finely chopped onion, divided
1/2 teaspoon salt
2 tablespoons canola oil
1 can (10-3/4 ounces) beef broth
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup cooked small shell macaroni
1 cup frozen peas, thawed
1/4 teaspoon dried thyme

Directions

In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often. Yield: 6 servings (6 cups).

Nutritional Facts 1 serving (1 each) equals 301 calories, 13 g fat (4 g saturated fat), 72 mg cholesterol, 782 mg sodium, 26 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Meatball Vegetable Soup in Country Ground Beef , p10